Quick Italian Bread
This is the first time I have ever made bread in my life, and this recipe was really easy. I made both a long loaf and a round one and they both turned out great. Nice chewy crust on the outside and soft on the inside, and great flavor. I'm no longer intimidated of the thought of making bread. Thanks so much, great recipe!!
Yield
6 servingsPrep
1 hrsCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | teaspoons |
yeast, active dry
|
|
| ⅞ | cups |
water
warm |
|
| 2 ½ | cups |
bread flour
unbleached |
|
| 1 ½ | teaspoons |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
|
cornmeal
to sprinkle on baking sheet |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | ml |
yeast, active dry
|
|
| 207 | ml |
water
warm |
|
| 591 | ml |
bread flour
unbleached |
|
| 7.5 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
| 1 | x |
cornmeal
to sprinkle on baking sheet |
*
|
Directions
Proof yeast and ½ teaspoon sugar in ⅞ cup warm water for 10 minutes in a warm place.
In processor, mix flour, remaining 1 teaspoon sugar and salt for 20 sec.
With processor running, pour in the yeast mixture in a continuous stream.
Dough should combine and come clean from the sides of the bowl within a few seconds.
Add more warm water by the teaspoon if necessary.
After dough combines, let processor run (to knead) for 30 to 40 seconds.
Remove dough and roll it with your hands to about 18 inches long.
Place on sheet that has been sprinkled with corn meal (to prevent dough from sticking).
Cover loosely with oiled plastic wrap.
Allow to rise in warm place for about 45 minutes.
Preheat oven 375℉ (190℃).
Remove plastic and diagonally slash loaf w/sharp knife at about 3-inch intervals.
Place in oven.
Spray loaf with water or place a pan of warm water in the rack beneath and bake for 20 min or until lightly browned.
Make 1 loaf bread.
